One-Pot Summer Pasta Recipe

Who doesn't like pasta? Try this Pick n Pay one-pot pasta delight to treat yourself to a delicious, but easy, dinner dish.


General info

Serves: 4
Cooking Time: 20 min

Ingredients

125g tomatoes on the vine
2tbsp PnP Extra Virgin Olive Oil, plus extra, to drizzle
1tbsp PnP Crushed Garlic
salt and freshly-ground black pepper, to taste
1 PnP Chicken Flavoured Stock Cube
750ml warm water
250g PnP Cherry Tomatoes
handful PnP Basil
350g PnP Penne Rigate Pasta
1/2 cup PnP Basil Pesto
100g soft mozzarella, torn into pieces

Preparation

1 Heat the oven to 200°C. Place the tomatoes on the vine on a roasting tray, drizzle with olive oil, and season with salt and freshly-ground black pepper. Roast for 15 minutes, or until they blister.
2 Heat the olive oil in a large pot over a medium-high heat, and fry the garlic until softened.
3 Add the warm water and stock cube to the pot, stir until dissolved, then mix in the cherry tomatoes, basil, and pasta. Season with salt and freshly-ground black pepper. Cook for 10 minutes, or until the liquid is absorbed and the pasta is al dente.
4 Remove from the heat and stir through the pesto and mozzarella. Top with the roasted tomatoes.

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